Monday, February 21, 2011

Flounder with lemon-herb breadcrumbs

I improvised this recipe last week after buying flounder fillets at the farmers' market. Andrew really enjoyed it so I decided to make it again, taking notes this time so that I could share it with you, and also enter it into the Somerville winter market recipe contest. The flounder fillets are coated with a layer of toasted lemon-herb breadcrumbs, then rolled up and baked. I topped them off with a little drizzle of brown butter and lemon juice. It's a quick and easy way to prepare flounder (or other thin fish fillets), and definitely has room for variation on the stuffing ingredients.

Flounder with lemon-herb breadcrumbs
Serves 2

1/2 pound flounder fillets (smaller fillets work better, so that the rolls don't end up being too thick)
1/2 cup breadcrumbs
2 tbs finely chopped parsley leaves
Zest of 1 lemon
2 cloves garlic, minced
2 tbs butter
1 tbs lemon juice
Salt and freshly ground black pepper

Preheat oven to 350 deg F and position a rack in the center of the oven. Melt 1 tbs butter in a small pan over medium heat. When foam begins to subside, add breadcrumbs and stir to coat with butter. Cook for 2 minutes, then add garlic and cook for 1-2 minutes more, until breadcrumbs are toasted and garlic is fragrant. Remove pan from heat and stir in parsley and lemon zest. Season mixture to taste with salt and freshly ground black pepper.

Pat flounder fillets dry with a paper towel and sprinkle both sides with salt and pepper. Spread bread crumb mixture evenly over fillets, leaving about 1/2 inch free on the edges. Carefully roll up fillets (don't worry if you lose a bit of the breadcrumbs) and place them on a baking pan (lined with parchment paper for easy cleanup if you want), seam side down. Bake at 350 deg F until fish is cooked through and flakes easily with a fork, 10-15 minutes.

While fish is baking, wipe breadcrumb pan clean. Melt remaining 1 tbs butter over medium heat until foam subsides and butter begins to brown. Remove pan from heat and add 1 tbs lemon juice.

When fish is done baking, remove from oven, drizzle with butter-lemon mixture, and serve.

1 comment:

  1. Spring reminds me of eating fresh fish. This recipe inspires me to give it a try.

    The Souper


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